Sous Chef

Riverside, CA, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

retirement plans

Employee Discounts

Training and Development

flexible scheduling

Job Description

This job opportunity is with a reputed hotel that specializes in providing exceptional dining experiences through its diverse restaurants and banquet services. The hotel is committed to maintaining the highest standards in both food quality and customer service, ensuring that guests receive timely and excellently prepared dishes in a clean and sanitary environment. Known for its luxurious accommodations and top-tier hospitality services, the hotel continually invests in its culinary team to uphold its esteemed reputation in the hospitality industry.

The role is that of a Kitchen Supervisor or Lead Cook focusing on efficiently supervising, guiding, and training kitchen associates to maintain high standards in food production for both the hotel's restaurants and banquet events. This position plays a key role in overseeing food preparation activities with particular attention to timing, portion control, and sanitation to ensure all products meet the hotel’s stringent quality benchmarks. The supervisor will guarantee proper food storage, rotation, and appearance as well as compliance with food handling guidelines.

The job involves managing opening and closing procedures for various station cooks, expediting food during meal periods, and maintaining appropriate inventories of kitchen supplies and materials. The supervisor will take part in monthly food and beverage inventory activities and assist the Executive Chef in menu and recipe development. This collaborative environment requires strong leadership skills, a proactive work ethic, and an ability to thrive under pressure while maintaining excellent communication and confidential relationships with staff and guests. Physical requirements include standing for long periods, working in potentially hot or cold kitchen environments, and lifting heavy objects.

This full-time position is perfect for candidates passionate about culinary leadership in a hotel setting, offering an environment where growth, teamwork, and attention to detail are paramount. The role demands flexibility with schedules to meet the dynamic needs of the hospitality business. The successful candidate will contribute significantly to the smooth operation of the hotel’s culinary offerings and overall guest satisfaction.

Job Requirements

Stand and walk for varying lengths of time, often for extended periods of time
Work takes place in an environment that can be very hot and very cold throughout the shift
Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
Good communication skills, both written and verbal
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed
Ability to work in a standard office environment
Prolonged periods of sitting at a desk and working on a computer (6-8 hours a day)
Occasional standing and walking throughout the workday
Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment
Ability to communicate effectively verbally and in writing
Occasionally required to stand, walk, bend, reach, or carry items
Ability to lift and/or move 10-25 pounds as needed (e.g., files, office supplies)
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles)
Ability to hear and participate in conversations and meetings, use phone and/or headset
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role

Job Qualifications

Prior experience in kitchen leadership role
Effective communication skills, both verbal and written
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
Regular attendance according to established guidelines
Basic computational ability
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Ability to work in high pressure, sometimes stressful situations

Job Duties

Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness
Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
Follow food handling guidelines
Ensure the opening and closing procedures for Station Cooks I, II and III are completed
Efficiently expedite food from front line during meal periods
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs
Participate in monthly food and beverage inventory
Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly
Assist in menu and recipe creation, in cooperation with Executive Chef
Perform other duties as assigned to ensure effective operation of the overall hotel